Chicken Khao Soi

By amt2mf

Nutritional Information
8 servings, 1 serving contains:
Calories (kcal) 700
Fat (g) 36
Saturated Fat (g)24
Cholesterol (mg) 150
Carbohydrates (g) 65
Dietary Fiber (g) 6
Total Sugars (g) 5
Protein (g) 35
Sodium (mg) 950

Ingredients

• Khao Soi Paste
• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2-inch piece ginger, peeled, sliced
• 1/4 cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder
• Soup
• 2 tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Details

Adapted from bonappetit.com

Preparation

Step 1

Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.